corned beef
(from the Albany Patriot on Page 4, by J.R.S. of Rome, Georgia, October 22, 1861,
and also from the Southern Federal Union, of Milledgeville, Georgia, November 5, 1861)
Ingredients:
Instructions:
(from the Albany Patriot on Page 4, by J.R.S. of Rome, Georgia, October 22, 1861,
and also from the Southern Federal Union, of Milledgeville, Georgia, November 5, 1861)
Ingredients:
100 lbs. of beef for pickling
6 gallons of water
9 lbs. of salt
3 lbs. brown sugar
1 qt. brown molassas
3 oz. salt petre
1 oz. red pepper
1 oz. potash
Instructions:
For pickling 100 pounds of beef. Take six gallons of water, nine pounds of salt, three pounds of brown sugar one quart of molasses, 3 oz. of salt petre, 1 oz. red pepper, and one ounce potash. Boil and skim it well and let it stand until entirely cold; then having rubbed your meat with fine salt and packed and closely filed in a water tight cask, pour brine over it - after standing six weeks, reboil the brine and return it to the tub, or if you prefer making it into bacon, take it out of the brine at the end of the six weeks, and smoke it well with green hickory wood. This receipt answers admirably for curing hams also.
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Thx for posting.
Bringing the